OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 Study of the aromatic oxidation markers of Tempranillo long aged wines

Study of the aromatic oxidation markers of Tempranillo long aged wines

Abstract

The aromatic quality of wines after a long aging period in bottle is one of key points for oenologists. The objective of this work is to determine the main representative aromatic compounds found in long aged wines from D.O.Ca. Rioja. This study was made by 32 wines from 1971 to 2010 vintages. Sotolon, acetaldehyde, phenylacetaldehyde, 1,1,6-trimethyl-1,2-dihydronaptalene (TDN), β-damascenone, Y-decalactone and Y-dodecalactone were determined as the most important oxidation markers by GC-MS analysis. Moreover, sensory analysis using triangular tests were performed from wines with and without the addition of the mentioned compounds. Four different concentrations of each odorant were added, as individual compounds and as mixtures. The additions were ranged from values close to the reference odour thresholds up to high level concentrations. The most identified aroma was sotolon, which is commonly associated to curry and coffee liqueur aromatic notes. Other oxidative compounds were easily detected by panellists, such as Y-decalactone (peach compote), Y-dodecalactone (ripe fruit). The mixtures of the odorants were most easily detected than the individual compounds. It should be noted that acetaldehyde and phenylacetaldehyde were rarely perceived and distinguished. 

Acknowledgments:

The authors would like to acknowledge the Ministerio of Economía, Industria and Competitividad and the Centro for the Desarrollo Tecnológico Industrial (CDTI) for their financial support, Proyecto VINySOST Programa Estratégico de Consorcios de Investigación Empresarial Nacional 2014 (CIEN) and Rioja Alta S.A. for the wine samples and its contibution.

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Ana Maria Mislata (1), Miquel Puxeu (1), Enric Nart (1), Elvira Zaldívar (2), Alejandra Ciria (3), 2 Antonio Tomás Palacios-García (2), Julio Sáenz (3), Raul Ferrer-Gallego (1) 

1. Centro Tecnológico del Vino – VITEC -Crtra. Porrera Km 1, 43730 Falset (Tarragona) Spain. 
2. Laboratorios Excell Ibérica S.L., C/ Planillo 12, Pabellón B, Pol. La Portalada II, 26006 Logroño, (La Rioja), Spain. 
3. Rioja Alta S.A., Av. Vizcaya, 8, 26200 Haro(La Rioja), Spain. 

Contact the author

">

Keywords

Sensory analysis, Odour threshold, Tempranillo, GC-MS 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Catechins, NMR, Huntington’s disease, protein aggregation modulation

Catechins, a subclass of flavonoids widely found in plants and plant-based foods and beverages such as wine and tea, not only exhibit significant antioxidant properties [1], as extensively documented in the literature, but can also inhibit amyloid protein aggregation [2], a key process implicated in the onset of neurodegenerative diseases such as Parkinson’s, Alzheimer’s, and Huntington’s.
Read More

Vitivoltaics: overview of the impacts on grapevine performance, wine quality, design features and stakeholder perceptions

This multidisciplinary study investigates “”Vitivoltaics,”” where photovoltaic (PV) panels are integrated into vineyard systems to generate renewable energy while providing partial shade to grapevines.

Read More

SENSORY IMPROVEMENT OF DEALCOHOLISED WINES

Interest and willing-ness to buy alcohol-free wines by customers is increasing for several years [1]. Due to the rising relevance of dealcoholised wines it is the objective of this study to contribute to a better understanding of the flavor variation among dealcoholised wines and to explore enological measures, how to improve final quality.
First a range of commercial, alcoholfree white wines were analysed by the holistic sensory method projective mapping, including a question for hedonic acceptance. Based on the combination of a non-target-HS-SPME-GC/MS analysis with sensory analysis we obtained a clustering of the wines into three groups.

Read More

Evolution of the appellation of origin concept in the vineyards of Australia

Australia is the seventh largest producer of wine and crushed 1.42 million tonnes of wine grapes in the 2001 vintage.

Read More

Do high temperature extremes impact berry tannin composition?

Flavonoids, including flavonols, anthocyanins, and tannins, are
important contributors to grape and wine quality, and their biosynthesis is strongly influenced by bunch microclimate. While the synergistic effect of light and temperature has been intensively examined on flavonoids in relation to bunch exposure, studies targeting the sole effect of high temperature have mostly
focused on anthocyanins during the ripening period. With tannin biosynthesis starting around flowering, heatwaves occurring earlier in the grape growing season could be critical. Only a few papers report the impact of temperature on tannin synthesis and accumulation; to date, none have examined the effect of high temperature extremes which, in the context of climate change, relates to increases in heatwave intensity.

Read More